Freeze Dried Banana Cake

I am not much of a cake person.  I have cheesecake for my birthday every year.  Cake just isn't really my thing.  But there is one cake I've never actually been able to forget; it was that good.   A good friend's mom made it often when I was in high school, but I haven't had it since.

Photo Credit: 400 Calories or less

I decided to try to re-create it using freeze dried bananas b/c believe me, this cake is good enough to make any situation better.  This recipe is made with 100% shelf stable ingredients.  I have all of these items in my food storage (or my "own home store"):
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THRIVE Banana Muffins

YUM 

is what I have to say about these muffins.

I am in love. Breakfast for days. Yum.

My kids wanted to make cupcakes.  I wanted something a bit healthier.  I was hoping these banana muffins would be sweet enough to please all of us.  I was not disappointed.  Neither were my kids.  You can find the original recipe over at Taste of Home, and see how I tweaked it to use THRIVE below (I also doubled the recipe.  I got 24 muffins total):

Ingredients:

• 2/3 cup THRIVE butter powder
• 2/3 cup packed THRIVE brown sugar
• 2 T. THRIVE whole egg powder
• 5 T. water
• 2 cups THRIVE freeze dried banana slices (will not work with dehydrated banana chips.  Read about the difference between dehydrated and freeze dried here)
• 1 teaspoon vanilla extract
• 2 cups whole white wheat flour (I ground mine from THRIVE hard white winter wheat)
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup semisweet chocolate chips

Directions:

• Preheat oven to 350
• Add enough water to banana slices to just barely cover them.  Let sit for 5-10 minutes.  Blend well in blender.
• Combine flour, baking soda and salt in bowl.
• In a small bowl, mix butter powder, brown sugar, egg powder and water.  Mix well.  Add vanilla and creamed bananas.
• Add flour mixture to creamed mixture until just moistened. Fold in chocolate chips.
• Fill lined muffin cups three-fourths full with batter. 
• Sprinkle banana sugar mixture over each muffin (I will post recipe tomorrow).
• Bake at 350° for 18-20 minutes or until a toothpick comes out clean.